To prepare juice. Select about one-fourth underripe and three-fourths fully ripe tart apples.
Sort, wash, and remove stem and blossom ends; do not pare or core. Cut apples into small pieces. Add water,
cover, and bring to boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until apples are soft.
Extract juice.

To make jelly. Measure apple juice into a kettle. Add lemon juice and sugar and stir well.
Boil over high heat to 8 degrees F. above the boiling point of water, or until jelly mixture sheets from a
spoon. Remove from heat; skim off foam quickly.

Table 1. Recommended
process time for Apple Jelly in a boiling water
canner.

Process Time at Altitudes of

Style of Pack

Jar Size

0 - 1,000 ft

1,001 - 6,000 ft

Above 6,000 ft

Hot

Half-pintsor Pints

5 min

10

15

This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56.
Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation,
June 2005.